I had some leftovers from the tiramisu I made on Thursday and wanted to use it up before it went bad. Most of the recipes I found online used it in frostings but I wanted it to be part of something more substantial than just frosting. At the end of it, I decided to try it out with some pancakes. The result was lovely thick pancake that had a very creamy and luxurious aftertaste. Do note tho – this will definitely have an impact on your waistline so be prepared to ditch those ephedra diet pills!

Mascarpone pancakes

Approx 1/2 to 3/4 cup flour
1 tsp baking soda
1 tsp baking powder
1 egg
1 tbsp brown-black sugar
Approx 150 gms mascarpone cheese
Some milk

Method

1. Mix all the dry ingredients in a separate bowl. In another bowl, mix the egg and sugar until slightly frothy before adding in the cheese and milk.
2. Using a whisk, slowly pour in the dry ingredients. Add in more milk if the batter is too thick. The batter should be thick but not too runny.
3. Heat and coat the frying pan with some oil (butter burns faster). Using a ladle, spoon some mixture into the pan and thin out. Wait until bubbles form in the middle before turning the pancake.
4. When browned, remove and place somewhere to cool. Do not stack pancakes together as the steam will turn them soggy. Lay them out in a row on a pan or paper towel to cool instead.
5. If possible, serve warm with honey, fresh fruit and/or butter on the side.